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Cranberry Cereal Crisps

If you didn’t OD on baking or eating sweets over the holidays, or you just like to keep your cookie jar full, here’s a great cookie recipe that can be made easily and is really tasty. And, it’s a good way to use up the last couple servings of crisp rice cereal (i.e. Rice Krispies) languishing in the bottom of the box.

The texture of these cookies is also really pleasing: melt-in-your-mouth tender, yet crisp – all at the same time!

This recipe makes a big batch (about 5 dozen), so to be fair to your waist, hips, thighs, and all those other body parts where excess weight tends to migrate, enjoy a few, then freeze the rest to eat over the next while!

I like to use this handy cookie batter scoop. (It's the clear acrylic utensil with blue-bottomed scoop.) It allows you to easily measure out a specific quantity of batter.

When you push down on the silicone section in the middle of the scoop, the batter will plop out. The scoop works best with not too sticky batters such as this one.

The scoop was a gift so I'm not sure where you can pick one up, but check kitchen shops and stores that sell kitchen and bakeware.

Bake cookies in a preheated 325F (160C) oven until golden, 13 to 18 minutes. (Cookies should not appear completely set as they will continue to bake when you take them out of the oven. For best results, underbake rather than overbake them.)

Cool cookies for 5 minutes on the cookie sheet, then remove them to a wire rack to cool completely.